Cheese manufacture and ripening and their influence on cheese flavour; Compounds associated with cheese flavour. Part 1 Microbial physiology and the development of cheese in flavour: Carbohydrate metabolism and cheese flavour development; Amino acid metabolism in relationship to cheese flavour development; Lipolysis and cheese flavour development; The relative contributions of starter cultures and non-starter bacteria to the flavour of cheese; Starter culture development for improved cheese flavour; Adjunct culture metabolism and cheese flavour; Techniques for microbial species identification and characterization to identify commercially important traits; Genomics and cheese flavour. Part 2 Influence of ingredients, processing and physical and chemical factors on cheese flavour: The effects of milk, its ingredients and salt on cheese flavour; Physical factors affecting the flavour of cheese; Flavourant-matrix interactions and flavour development in cheese; Starter culture production and delivery for cheese flavour; Bacteriocins: Changes in cheese and flora flavour. Part 3 Monitoring and evaluating cheese flavour: Monitoring cheese ripening: New developments; Defining cheese flavour; Measuring cheese flavour. Part 4 Improving the flavour of different types of cheese: Case studies; Hard Italian cheeses: Parmigiano-reggiano and grana-padano; Low temperature hard cheeses and semi-hard washed cheeses; Soft-ripened and fresh cheeses: Feta, quark, halloumi and related varieties; Cheeses with secondary cultures: Mould-ripened, smear-ripened and farmhouse cheeses; Producing low-fat cheeses; Modelling gouda ripening to predict flavour development.